1¾ to 2 lbs chicken breasts, trimmed of fat and cut into ½ inch strips (or combo of chicken breasts and thighs)
¼ cup orange juice
2 Tablespoons olive oil
2 garlic cloves, minced
2 Tablespoons lime juice
zest of one lime
1 Tablespoon brown sugar
¼ teaspoon oregano
1½ teaspoon chili powder
½ teaspoon salt
couple of splashes of reduced-sodium soy sauce during cooking
1 green bell pepper, sliced into ¼ inch strips
1 red bell pepper, sliced into ¼ inch strips
1 medium onion, sliced into ¼ inch rings
Olive oil for cooking
Fixins of choice: finely shredded cheese, reduced fat sour cream, guacamole, salsa or Tapatio
Instructions
In a large (1-gallon) zip lock bag, combine orange juice, olive oil, lime juice, lime zest, brown sugar, oregano, chili powder, salt and garlic. Add chicken, seal bag and marinate in refrigerator. For maximum flavor, it's recommended that you marinate for 4+ hours.
When ready to cook, heat a large grill pan on medium-high heat. Drizzle ~1 tablespoon olive oil in pan, add bell peppers and onion slices and cook until browned, about 6 minutes. Add a splash or two of reduced-sodium soy sauce during cooking. You want a nice color, but want the bell peppers to still have a bite to them. Remove from pan and keep warm.
Wipe grill with paper towel, add another drizzle of oil and carefully add chicken pieces (not the marinade) in a single layer. As chicken cooks, add two splashes of reduced-sodium soy sauce. Cook chicken 7-8 minutes or until browned and cooked through, turning once. Add onions and bell peppers back to the pan. Serve on warm flour tortillas with all the fixings.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/a-taste-of-tex-mex-chicken-fajitas/